Ground Turkey with Zucchini and Spinach Meatloaf

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Yields: Serves 4


  • 1-1/4 lbs ground turkey
  • 1 cup coarsely grated zucchini
  • ¾ cup sweet onion, finely chopped
  • ½ cup dry seasoned breadcrumbs or panko crumbs
  • ** optional ¼ cup chopped fresh parsley
  • ** optional few leafs fresh basil
  • 1 large egg
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2-3 large garlic cloves, minced
  • ¼ cup peach preserves (or apricot) (I used sugar free) or orange sauce
  • 4 teaspoons Dijon mustard (I use French Grainy)



Preheat oven to 350 degrees. Combine all the ingredients except the mustard and preserves) in a large bowl and mix well. Shape mixture on a rimmed baking sheet into 8 x 4 x 2 inch loaf. Bake meat 45 minutes. Remove from oven. Stir preserves and mustard in a small bowl to blend. Spread glaze over top of meatloaf. Return to oven; bake until thermometer inserted into center registers 165 degrees, about 20 minutes longer.

Transfer meatloaf to platter. Cut crosswise into slices and serve.

I made mashed cauliflower with garlic and herbs as a side.

 By Sharon Feldman

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